[honeybunny]

Last night, we had glazed citrus chicken, honey-spiced carrots, and broccoli-cheese rice (Lipton mix).

Glazed Citrus Chicken:
Place ~ 1 lb B/S chicken breasts or tenders in baking dish. Squeeze juice from 1 orange, 1 lemon, and 1 lime over chicken. Sprinkle 1 1/2 teaspoons seasoned salt and 1 teaspoon seasoned pepper evenly over chicken (recipe calls for Lawry's brand). Cover and bake at 400 degrees for 30 minutes.
While chicken is baking, prepare glaze. Drain 1 can apricot halves and process in blender. In small saucepan combine processed apricots, 2 tablespoons brown sugar, 1 tablespoon butter, and a dash of nutmeg. Heat until bubbles appear. Reduce heat, cover, and simmer 5 minutes stirring once or twice. Pour glaze over chicken and bake, uncovered, an additional 10 minutes.

Honey-Spiced Carrots:
Peel 1.5 lbs carrots and cut into 1.5 x 0.5 inch strips. Boil water and cook carrots for 3 minutes or until crisp tender. Transfer to colander. In same saucepan, melt 1 tablespoon butter over moderate heat. Add 1/4 cup honey, 1 teaspoon sugar, 1/2 teaspoon ground allspice, 1/4 teaspoon black pepper, and 1/8 teaspoon ground cinnamon. Stir until bubbly. Add carrots and heat, tossing, for 3 minutes or until well coated and hot.